People are drinking bone broth for breakfast lunch and dinner and saying it cured their gastrointestinal problems and gave them great skin — so of course I tried it. For two weeks. And I have to admit, my skin has been glowing. But you know I had to wonder why we couldn’t just make this plant-based.
I love broth, it’s a major comfort food for me — see umami immunity broth and turmeric-ginger broth, both medicinal and delicious. This one is simpler, uses seasonal whole ingredients, and can be tailored to whatever you like. Here are the basics.
Carrots – It’s spring and carrots are everywhere in the markets. I also realized in making bone broth or chicken soup that the main flavor that comes through is always carrot. Not only are carrots good for your eyes, but for your gut and your skin. They’re one of the foods you can eat all throughout the GAPS diet, a gut-healing protocol. And they’re one of the top skin foods, full of carotenoids. The bone broth glow might just be a carotenoid glow.
Parsley or herb of choice – Herbs are full of antioxidants in their tiny little leaves. To make this broth easy and customizable, use your favorite herb or whatever you have. I always have parsley, which happens to be full of Vitamins A and C. Vitamin C not only nourishes your skin but it repairs and helps your body produce collagen. More on that later.
Green stems – I love to make use of otherwise discarded vegetables. I throw out at least one bunch of kale stems a week, thinking they aren’t good for anything. Now I’ll be putting them in my broth. This week I had some beautiful chard so I threw those vibrant stems in there. And everyone who’s been choking down green juice for the past 5 years knows greens = glowing skin. (Jk on the choking down, green juice is delicious)
Kombu – aka that weird leathery stuff. I have been putting kombu in my broths since Rachel Katz’s I first made Magic Mineral Broth years ago. Since then I’ve been hooked because it’s one of the easiest ways to get trace minerals like iodine, zinc and magnesium. It also adds tons of umami. Sea vegetables are where it’s at!
Himalayan pink salt – I picked up a huge canister of pink salt after I learned how many benefits it has. It creates electrolyte balance, balances your body’s pH and aids in digestion.
Hyaluronic acid – So, back to collagen. Hyaluronic acid is like a plant-based collagen supplement. Our bodies produce collagen and hyaluronic acid on their own, but supplementing with a little more HA helps the body retain its own collagen. It also holds on to moisture to give you more supple skin and cushion your joints. That’s the real draw for me as I suffer from knee pain from running or long days standing in the kitchen. This is totally optional and I add it in when I reheat the broth with some coconut oil.
2 lbs carrots
1 bunch parsley
1 bunch collards or kale or chard, stems only
1 strip Kombu
2 t Himalayan pink salt
2 t coconut oil
1 scoop hyaluronic acid (optional)
Toss everything in a large stock pot, slow cooker or pressure cooker. Add 10 cups filtered water. For stove-top, bring to a boil and simmer for at least one hour. In a slow cooker, heat on low for 8 hours. I made this in my Instant Pot on the soup setting for one hour. Strain and store for up to one week. Reheat on the stove top and add the coconut oil and hyaluronic acid to each serving. Sip and enjoy!